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Teriyaki Pineapple Chicken & Rice Stuffed Peppers

Sweet and savory chicken and pineapple tossed in a sticky homemade teriyaki glaze, served inside tender roasted yellow bell peppers.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 ppl
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Stuffed Peppers Base
  • 4 large yellow bell peppers tops removed and seeded
  • 1 lb chicken breast boneless skinless, cut into cubes
  • 1 cup fresh pineapple diced small
  • 2 cups white rice cooked
  • 1 tbsp sesame oil
Teriyaki Sauce
  • 0.5 cup soy sauce low sodium preferred
  • 0.25 cup brown sugar packed
  • 0.25 cup water
  • 1 tbsp rice vinegar
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 1 tbsp cornstarch mixed with 1 tbsp water
Garnish
  • 1 tbsp sesame seeds
  • 2 stalks green onions sliced

Equipment

  • Large Skillet
  • Baking Dish
  • Small Bowl
  • Chef's Knife

Method
 

  1. Preheat oven to 375°F (190°C). Wash peppers, cut off tops, and remove seeds.
  2. Place peppers in a baking dish with a splash of water, cover with foil, and bake for 20 minutes.
  3. Heat sesame oil in a skillet over medium-high heat. Cook chicken cubes until golden and cooked through. Remove and set aside.
  4. In the same skillet, sauté pineapple chunks for 2-3 minutes until caramelized.
  5. Whisk soy sauce, brown sugar, water, vinegar, ginger, and garlic. Pour into skillet with pineapple. Add chicken back in.
  6. Stir in cornstarch slurry and cook until sauce thickens and becomes glossy.
  7. Remove from heat. Stir in cooked rice until well combined and coated in sauce.
  8. Stuff the pre-baked peppers generously with the chicken and rice mixture.
  9. Bake uncovered for 10-15 minutes until peppers are tender.
  10. Garnish with sesame seeds and green onions before serving.

Notes

Leftovers can be stored in an airtight container for 3-4 days.